If you’re like me, you’re always looking for ways to make lunch more exciting. It seems like the mid-day meal can’t compete with our busy schedules and endless to-do lists. A sandwich is a simple solution, but there’s no need for it to be the same-old PB&J or turkey with cheese. Here are five basic sandwiches that all have a special twist.
In this week’s nutrition headlines: why you should eat more flaxseed, experts question the value of detoxing and do you really need specialty food washes?
From this week’s nutrition headlines: it’s all about the kids — more info on how parents are contributing to the obesity epidemic, raising children with more eclectic tastes and a disturbing new video game that stars “Fat Princess.”
A pound of meat piled high on two slices of bread can be a bit much on a hot summer day (or any day really). Go light — and cook less — by prepping my fresh veggie sandwich, which is filled with healthy nutrients and comes together in minutes.
Need a new lunch idea? This baked eggplant and cheese sandwich is a nice change and easy for toting. Packed with veggies like bell peppers and tomatoes, the sammy will give you enough vitamin C to cover your daily needs. With 350 calories per serving, it’s also works as a light, veg-friendly dinner served with baked sweet potato fries.
P.S. It’s also a perfect way to celebrate Meatless Monday.
Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories. Try these new takes on the traditional recipe.
When trying to trying to cut calories or costs, brown-bagging your lunch is a good option. But sometimes it’s not as easy as just tossing food in a sack and being on your merry way. Here are 4 main rules to remember.
If you think bringing lunch is boring, think again. Sure, it may take a little extra effort each morning (or the night before), but in the end, you can save money. If you want your lunch box to be the talk of the office, try these easy ideas.
Fruity kalamata olives and olive oil give this tuna tons of flavor (you won’t miss the mayo). Parsley and lemon juice add the perfect amount of freshness. Better still, it’s made with chunk light tuna, which is low in mercury.
I made cream braised cabbage. But instead of using a lot of cream, I only used about 1-2 tablespoons, and added another tablespoon of horseradish. And that was for a whole head of cabbage. I got that creamy texture, and a great punch of flavor! And it goes great along side my mustard roasted potatoes!